‌

A Bowl of Creamy Lemon Herb Tofu with Ramen Noodles and Broccoli

Name: A Bowl of Creamy Lemon Herb Tofu with Ramen Noodles and Broccoli
Ingredients: 1 block extra firm tofu, pressed & cubed • 1 package/10 oz ramen noodles (sub udon or soba) • 1-2 cups raw broccoli florets (optional) • 1 can coconut milk • Juice from 1 lemon (about 3 tbsp) • 1/4 cup finely chopped scallion • 6 tbsp chopped fresh chives • 3 tbsp finely chopped fresh basil (or 1 tbsp dried) • 1 tsp dried dill (or 1 tbsp fresh dill, finely chopped) • 1 tsp dried parsley (or 1 tbsp fresh parsley, finely chopped) • 1/4-1/2 tsp yellow curry powder (adjust to taste) • Salt & pepper to taste

BakingQuick & EasyVegetarianAppetizers & SnacksComfort FoodPastaSoups, Stew, and ChiliEasy but impressiveCheap and healthyHealthy soupsOven

‌

StayHealthy

143 recipes

Ingredients

1 block extra firm tofu, pressed & cubed • 1 package/10 oz ramen noodles (sub udon or soba) • 1-2 cups raw broccoli florets (optional) • 1 can coconut milk • Juice from 1 lemon (about 3 tbsp) • 1/4 cup finely chopped scallion • 6 tbsp chopped fresh chives • 3 tbsp finely chopped fresh basil (or 1 tbsp dried) • 1 tsp dried dill (or 1 tbsp fresh dill, finely chopped) • 1 tsp dried parsley (or 1 tbsp fresh parsley, finely chopped) • 1/4-1/2 tsp yellow curry powder (adjust to taste) • Salt & pepper to taste

Preparation

Add coconut milk, lemon juice, scallion, chives, basil, dill, parsley & curry powder to a medium sauce pan
Stir & bring to a boil, then reduce to a low simmer
Add the tofu and broccoli and continue to simmer, uncovered for 10-15 minutes
You can also bake your tofu at 350F for 15 minutes before if you prefer it extra firm
While the sauce is simmering, cook your ramen, then drain and add it to the sauce pan, tossing to coat
Add salt & pepper to taste

Share recipe